Too funny, I just came in from the garden after giving my cabbages a squeeze to see if they are tight and I thought, I need to go see what modern pepper has for me, and TADAAA, here you are. I will make this along with your other versions. Can't get enough, YUM!
I think you need to put out some merch Helen, like tshirts that say KIMCHI IS LIFE. Thank you Helen for this small batch kimchi recipe, I can't wait to make it!!!
I havr most of the ingredients from local farmers (Western Oregon) and chives/ green onions in my own garden! I'm excited to try this - and to make the kelp based sauce and 'shrimp', as i keep kombu and other seaweed on hand, plus gluten-free Miso paste! Years ago, our kids thought their papa's kimchi belonged in the compost - but just set it out on the counter! 😅😅😅
Thank you once again for a simple recipe that delivers complex taste. I respect that you provide vegan options, but they can't possibly imagine what they are missing. I have bought vegan kimchi before and noticed it lacks any umami flavors that are an integral part of the dish.
I was almost out of kimchi so I decided to make this tonight. It’s fermenting on the counter tonight, then tomorrow it will go into the fridge. Can’t wait to try this once I finish my other batch. Thanks Hellen! 🥰😎
😋🤤with potatoes🤔, at first I thought you were just gonna use less gochugaru pepper flakes, Love kimchi and spiciness but sometimes my batches are way to spicy, and when I water it down (rinse off some to all spiciness) it kills the flavor, I would love a batch or the (same) perfect kimchi but cut down to 25% or 1/4 regular spiciness, YES, if only they had a Mexican/Korean (best of both worlds) restaurant 💯🥰,I have right before I leave a Mexican if I have any of the salsa left in the flask they give you to dip your chips in, I have turned it up and drank it straight, I also try to MAKE my own (their salsa dip) but I never get mine like their original either
Just do this recipe without the fresh hot peppers, only add 15ml (1TBS) of Goshugaru and you will have 1/4 hotness of her traditional kimchi recipe which she uses 1.5 cup of goshugaru. You can also make it with (mexican!) smoked paprika which requires way less. Start with 1 tsp (5ml) added in juice mix well in blender and taste. Add a bit more until you find your sweet spot of spicyness. In her tradional recipe with 6lb cabage (3kg), I replace goshugaru wich I usually use 1 cup (less spicy for me too), with 2 TBS (30ml) of smoked paprika. A bit sweeter, less of the red color but still taste amazing when your out of goshugaru!
I tried this recipe about 3 weeks ago and it tasted so good that I decided to make another batch right away. I must say that I agree with Helen that the liquid of this kimchi is just sooo refreshing, especially after 2 weeks in the fridge. Spicy yes, but not overkill. Thank you so much, Helen. I just love kimchi and your video tutorials!
This looks really good. I might try to make it if I can find fermented salted shrimp at the market. While you were tasting the juice I had an idea: pour it in a glass, and add a shot of vodka as an alternative/fusion bloody mary. Could be called "bloody kim." I went did my market pilgrimage yesterday, so next time I'll check for the shrimp. Thanks again for another mouth-watering video!
@@ModernPepper I have only a little bit of kimchi in my fridge and a bit of vodka...so I may try it. Is sounds delish and the kind of fusion I like...I'm going to try kimchi on tacos since I have fresh masa in my fridge!
I'm very interested and curious in Kimchi...I've always wondered what it was bc it looks delicious 😋 but I've never knew it was basically cabbage leaves and rads...I would have to try a non spicy version of Kimchi...Thanks for the list of different recipes on Kimchi. I'll have to go review those. ❤❤❤
Looks delicious 😋 😍 can you please give us a substitution ingredients for people that we can eat (shrimp) or not find all the ingredients for your recipes. Thank you very much!!!
Thank you so much for the recipe Helen. Could you please kindly share where I should store the slate fermented shrimp? The fridge or the freezer? I don’t use it often other than making kimchi which I only make once every few months
Hi 👋 You can store in the fridge or freezer. Here is my Kimchi Q & A that covers more on Kimchi making at home. ua-cam.com/video/2iGsQ5EuVe0/v-deo.htmlsi=iLxsiz4UQ9Vuq7Ds
I never knew you could use potatoes instead of rice paste. I like this recipe but finding the salted shrimp and radish will be difficult in my area. I just love kimchi!
I don't know why but i think the best parts of the kimchi is all the lil bits with the spices and juices you can mix in with the rice! Those are like the best bites! 🥬 🔥🇰🇷
Thanks! I stopped making kimchi as my stomach no longer tolerated it's spiceness. But I am going to try this one here, maybe it will be all right for my stomach. Love and light ❤
Thank you so much for the recipe, i made it for the first time today, let‘s see how it goes in a couple of days :) Just wanted to give you a heads up that in the written recipe in the description box, the ginger and garlic are missing in the kimchi sauce. I almost forgot to add them because i was mostly going of the written recipe 🙈
Hi! This is the video I waited for so long! Some questions. Can I make it with regular white(green) cabbage, cut into bite sizes? Can I make it with pul instead of cooed potato? What can I use instead of salt fermented shrimp? (hard to find here) skip it or add one more tablespoon of fish sauce? I really like kimchi jiggae. And I only made one batch, witch is ripening slowly in the fridge, for tuna kimchi jiggae. I live for that dish! If I leave it on the counter for 3 days this gonna be good for kimchi jiggae? I can buy jonga kimchi but my problem is that is has too little kimchi juice! And I happy for this recipe because this has loads of it. I love the juice more than the actual cabbage 🤭🤭🤭
Yes, you can use green cabbage if you can't get Napa Cabbage, cut the final taste will be a bit different. Yes, you can use Ppul, too. As for salt fermented shrimp, go to www.ModernPepper.com/post/kimchi for the recipe. I will do a video on making homemade salt fermented shrimp soon. If you want to speed up the fermentation, yes, let it sit on the kitchen counter for 3 days. For kimchi jjigae, you should use the traditional spicy napa cabbage kimchi for best results with thick kimchi juice. Here is my Kimchi Jjigae recipe if you have not seen it yet. ua-cam.com/video/uuhpkYJOlRw/v-deo.html
No, sweet turnip will not work. As mentioned in the video, please use those small round pink/red radishes if u can’t get Korean radish/Mu. FYI - Daikon is Japanese radish which I do not recommend, since it is more bitter and appropriate for stocks.
Hi @suemount6042. Yes, in my opinion, the red/pink radishes do a good job mimicking the taste of Mu, if you can't get Mu. Mu is definitely unique in that it also has a slight "sweet" after taste (not sweet like jicama) with mild watery taste, especially when you buy Mu during the winter months. Spring Mu can sometimes be slightly bitter.
Those weren’t Serrano peppers..they looked more like Fresno peppers..Fresnos are much more flavorful and much less hot. Serrano peppers are long, quite hot and very narrow, Fresno have broader shoulders.
![You can LITERALLY eat this ALL DAY! White KIMCHI: TRADITIONAL &🌱 VEGAN KIMCHI Recipes [백김치]](http://i.ytimg.com/vi/qShpfn1p3ZM/mqdefault.jpg)
![You can LITERALLY eat this ALL DAY! White KIMCHI: TRADITIONAL &🌱 VEGAN KIMCHI Recipes [백김치]](/img/tr.png)
Too funny, I just came in from the garden after giving my cabbages a squeeze to see if they are tight and I thought, I need to go see what modern pepper has for me, and TADAAA, here you are. I will make this along with your other versions. Can't get enough, YUM!
I think you need to put out some merch Helen, like tshirts that say KIMCHI IS LIFE. Thank you Helen for this small batch kimchi recipe, I can't wait to make it!!!
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I havr most of the ingredients from local farmers (Western Oregon) and chives/ green onions in my own garden!
I'm excited to try this - and to make the kelp based sauce and 'shrimp', as i keep kombu and other seaweed on hand, plus gluten-free Miso paste!
Years ago, our kids thought their papa's kimchi belonged in the compost - but just set it out on the counter! 😅😅😅
Hello The kimchi looks delicious & refreshing. Thank you so much for sharing the recipe. Have a nice weekend🤗👌👍❤
That just looks so delicious! Thank you for showing us so many recipes and making it accessible to make at home!
Thank you once again for a simple recipe that delivers complex taste. I respect that you provide vegan options, but they can't possibly imagine what they are missing. I have bought vegan kimchi before and noticed it lacks any umami flavors that are an integral part of the dish.
Just what I need! Kimchi love!!
Thank you Helen. This helps a bunch. Looking to integrate this with Spanish food
I was almost out of kimchi so I decided to make this tonight. It’s fermenting on the counter tonight, then tomorrow it will go into the fridge. Can’t wait to try this once I finish my other batch. Thanks Hellen! 🥰😎
😋🤤with potatoes🤔, at first I thought you were just gonna use less gochugaru pepper flakes, Love kimchi and spiciness but sometimes my batches are way to spicy, and when I water it down (rinse off some to all spiciness) it kills the flavor, I would love a batch or the (same) perfect kimchi but cut down to 25% or 1/4 regular spiciness, YES, if only they had a Mexican/Korean (best of both worlds) restaurant 💯🥰,I have right before I leave a Mexican if I have any of the salsa left in the flask they give you to dip your chips in, I have turned it up and drank it straight, I also try to MAKE my own (their salsa dip) but I never get mine like their original either
Just do this recipe without the fresh hot peppers, only add 15ml (1TBS) of Goshugaru and you will have 1/4 hotness of her traditional kimchi recipe which she uses 1.5 cup of goshugaru. You can also make it with (mexican!) smoked paprika which requires way less. Start with 1 tsp (5ml) added in juice mix well in blender and taste. Add a bit more until you find your sweet spot of spicyness. In her tradional recipe with 6lb cabage (3kg), I replace goshugaru wich I usually use 1 cup (less spicy for me too), with 2 TBS (30ml) of smoked paprika. A bit sweeter, less of the red color but still taste amazing when your out of goshugaru!
I tried this recipe about 3 weeks ago and it tasted so good that I decided to make another batch right away. I must say that I agree with Helen that the liquid of this kimchi is just sooo refreshing, especially after 2 weeks in the fridge. Spicy yes, but not overkill. Thank you so much, Helen. I just love kimchi and your video tutorials!
Aww 🥰 LUV IT🙏🙌🙏
Very nice ❤❤
This looks really good. I might try to make it if I can find fermented salted shrimp at the market. While you were tasting the juice I had an idea: pour it in a glass, and add a shot of vodka as an alternative/fusion bloody mary. Could be called "bloody kim." I went did my market pilgrimage yesterday, so next time I'll check for the shrimp. Thanks again for another mouth-watering video!
I was thinking that too, make it a bloody mary korean style with a napa cabbage leaf/stalk sticking out as garnish
Hi @jaycorwin and @bhanani5480 YES, it is on my recipe list! Gochujang/kimchi juice Bloody Mary cocktail. Great minds think alike!
@@ModernPepper I have only a little bit of kimchi in my fridge and a bit of vodka...so I may try it. Is sounds delish and the kind of fusion I like...I'm going to try kimchi on tacos since I have fresh masa in my fridge!
I'm very interested and curious in Kimchi...I've always wondered what it was bc it looks delicious 😋 but I've never knew it was basically cabbage leaves and rads...I would have to try a non spicy version of Kimchi...Thanks for the list of different recipes on Kimchi. I'll have to go review those. ❤❤❤
Looks delicious 😋 😍 can you please give us a substitution ingredients for people that we can eat (shrimp) or not find all the ingredients for your recipes. Thank you very much!!!
Thank you so much for the recipe Helen. Could you please kindly share where I should store the slate fermented shrimp? The fridge or the freezer? I don’t use it often other than making kimchi which I only make once every few months
Hi 👋 You can store in the fridge or freezer. Here is my Kimchi Q & A that covers more on Kimchi making at home.
ua-cam.com/video/2iGsQ5EuVe0/v-deo.htmlsi=iLxsiz4UQ9Vuq7Ds
I never knew you could use potatoes instead of rice paste. I like this recipe but finding the salted shrimp and radish will be difficult in my area. I just love kimchi!
I don't know why but i think the best parts of the kimchi is all the lil bits with the spices and juices you can mix in with the rice! Those are like the best bites! 🥬 🔥🇰🇷
Gotta love that! Cooked. Tuna kimchi jiggae. My fav. 😋
A cooking channel that matters. I believe i can duplicate this.
Thanks! I stopped making kimchi as my stomach no longer tolerated it's spiceness. But I am going to try this one here, maybe it will be all right for my stomach. Love and light ❤
Thank you so much for the recipe, i made it for the first time today, let‘s see how it goes in a couple of days :) Just wanted to give you a heads up that in the written recipe in the description box, the ginger and garlic are missing in the kimchi sauce. I almost forgot to add them because i was mostly going of the written recipe 🙈
For those of us who can't eat potatoes, can we use an equal amount of cooked rice to make this paste sauce?
Hi! This is the video I waited for so long!
Some questions. Can I make it with regular white(green) cabbage, cut into bite sizes?
Can I make it with pul instead of cooed potato?
What can I use instead of salt fermented shrimp? (hard to find here) skip it or add one more tablespoon of fish sauce?
I really like kimchi jiggae. And I only made one batch, witch is ripening slowly in the fridge, for tuna kimchi jiggae. I live for that dish! If I leave it on the counter for 3 days this gonna be good for kimchi jiggae?
I can buy jonga kimchi but my problem is that is has too little kimchi juice! And I happy for this recipe because this has loads of it. I love the juice more than the actual cabbage 🤭🤭🤭
Yes, you can use green cabbage if you can't get Napa Cabbage, cut the final taste will be a bit different. Yes, you can use Ppul, too. As for salt fermented shrimp, go to www.ModernPepper.com/post/kimchi for the recipe. I will do a video on making homemade salt fermented shrimp soon. If you want to speed up the fermentation, yes, let it sit on the kitchen counter for 3 days. For kimchi jjigae, you should use the traditional spicy napa cabbage kimchi for best results with thick kimchi juice. Here is my Kimchi Jjigae recipe if you have not seen it yet. ua-cam.com/video/uuhpkYJOlRw/v-deo.html
@@ModernPepper thank you so much! 😁
Hi im your secrit viewer from Bohol Philippines i like to watch your recipe love it
@@arsenicgoldtv Thank you 🙏
Is sweet turnip still ok to substitute it for the Korean radish for this particular recipe?some call it yam bean.
No, sweet turnip will not work. As mentioned in the video, please use those small round pink/red radishes if u can’t get Korean radish/Mu. FYI - Daikon is Japanese radish which I do not recommend, since it is more bitter and appropriate for stocks.
What is the reason for using potatoes instead of rice flour
Both are commonly used in Kimchj pastes. Potato starch is used especially for summer kimchi or for that delicious kimchi liquid.
Is it okay if I make white kimchi,then after 2-3days I will kimchi powder(red)
It is best to add all the ingredients together in the beginning
hello my kimchi is still too spicy for me. 2days fermentation. how can I lessen it?
Is mu as hot and peppery as pink radishes?
I think mu is nicer, to me the radishes taste earthy
Mu is sweet, you can munch on it like an apple not not feel any heat/spice at all.
Hi @suemount6042. Yes, in my opinion, the red/pink radishes do a good job mimicking the taste of Mu, if you can't get Mu. Mu is definitely unique in that it also has a slight "sweet" after taste (not sweet like jicama) with mild watery taste, especially when you buy Mu during the winter months. Spring Mu can sometimes be slightly bitter.
Where can I find the typed recipe?
Those weren’t Serrano peppers..they looked more like Fresno peppers..Fresnos are much more flavorful and much less hot. Serrano peppers are long, quite hot and very narrow, Fresno have broader shoulders.